azscoob
Brewpub coming soon!
- Recipe Type
- All Grain
- Yeast
- Wyeast 2206
- Yeast Starter
- 2L stirplate starter
- Additional Yeast or Yeast Starter
- no
- Batch Size (Gallons)
- 5.0
- Original Gravity
- 1.056
- Final Gravity
- 1.010
- Boiling Time (Minutes)
- 60
- IBU
- 27.3
- Color
- 7.6 SRM
- Primary Fermentation (# of Days & Temp)
- 21 days at 50°
- Additional Fermentation
- 48hr D-rest at 64°
- Tasting Notes
- Malty, creamy mouthfeel and nice bitterness initially, slight sweet finish overall.
Oktoberfest Beer Tent Beer:
8.00 lbs. Pilsener
2.00 lbs. Dark Munich Malt
0.25 lbs. Cara-Pils Dextrine Malt
0.19 lbs. Melanoidin Malt
Hops:
2.00 oz. Hallertauer, Whole leaf, 3.50AA , First wort hop addition
Mash:
Mash Type: Single Step
Qts Water Per Lbs Grain: 1.35
Saccharification Rest Temp : 150° Time: 60
Mash-out Rest Temp: 212° Time: 10
Sparge Temp : 170° Time: 10
Sorry about the condensation on the glass:
This was my first attempt at cheating a decoction mash by using melanoidin malt, I feel it turned out pretty damned well and kept the brew day within reason. There may be a few tweaks next batch, but it is pretty solid in my opinion and is well recieved by all who tasted the samples. the head is a crisp white color and rather thick, with a nice steady stream of bubbles, excellent lacing, a nice bitterness initially with the malty aroma and flavor keeping pace as the beer warms.
This beer was racked off the yeast after the D-rest into a secondary and was then cooled 2-3° per day to lagering temps, transferred to a keg and carbed to 2.4 volumes and lagered for a minimum of 6 weeks. this batch (minus a few samples) will lager the full 6 months until Oktoberfest.
Although a little low on the OG, this is an attempt at an easy drinking simple festbier to enjoy with friends and family, since I was more concerned with those aspects it is a bit shy of the style.
Note: the recipe is for a 5.0 gallon batch, my OG numbers however are for 5.5 gallons with 80% efficency. The values for 5.0 gallons should be 1.057 OG based on 75% eff.
8.00 lbs. Pilsener
2.00 lbs. Dark Munich Malt
0.25 lbs. Cara-Pils Dextrine Malt
0.19 lbs. Melanoidin Malt
Hops:
2.00 oz. Hallertauer, Whole leaf, 3.50AA , First wort hop addition
Mash:
Mash Type: Single Step
Qts Water Per Lbs Grain: 1.35
Saccharification Rest Temp : 150° Time: 60
Mash-out Rest Temp: 212° Time: 10
Sparge Temp : 170° Time: 10
Sorry about the condensation on the glass:
This was my first attempt at cheating a decoction mash by using melanoidin malt, I feel it turned out pretty damned well and kept the brew day within reason. There may be a few tweaks next batch, but it is pretty solid in my opinion and is well recieved by all who tasted the samples. the head is a crisp white color and rather thick, with a nice steady stream of bubbles, excellent lacing, a nice bitterness initially with the malty aroma and flavor keeping pace as the beer warms.
This beer was racked off the yeast after the D-rest into a secondary and was then cooled 2-3° per day to lagering temps, transferred to a keg and carbed to 2.4 volumes and lagered for a minimum of 6 weeks. this batch (minus a few samples) will lager the full 6 months until Oktoberfest.
Although a little low on the OG, this is an attempt at an easy drinking simple festbier to enjoy with friends and family, since I was more concerned with those aspects it is a bit shy of the style.
Note: the recipe is for a 5.0 gallon batch, my OG numbers however are for 5.5 gallons with 80% efficency. The values for 5.0 gallons should be 1.057 OG based on 75% eff.